Halibut steaks with spiced eggplant relish

Halibut Steaks with Spiced Eggplant Relish
Adapted from <b>My Grill</b> by Pete Evans

4 x 6 ounce halibut or salmon steaks
4 Tbl olive oil
4 lime wedges, to serve

spiced eggplant relish

1 eggplant
4 Tbl olive oil
2 garlic cloves, finely chopped
2 shallots, chopped
4 anchovy fillets
4 Tbl fresh Italian parsley
2 Tbl capers, rinsed (I didn't use capers because I don't like them)
2 Tbl chili jam (available from gourmet food stores)
2 Tbl red wine vinegar

To make spiced seggplant relish, preheat a heavy skillet over medium-high heat.  Toss the eggplant in half the olive oil and cook in skillet, stirring,, until golden. Drain on paper towels.

Add remaining olive oil to the skillet and fry the garlic and shallots over medium heat for 3-5 minutes or until golden.  Add the anchovies, parsley, capers, chile jam, vinegar and eggplant and mix well.  Cook for another 5 minutes over low heat until all floavors have mingled well, then season with salt and pepper.

Set up outdoor grill for direct-heat (we used a grill pan inside on stove).  Rub the fish with some olive oil and season with salt and pepper.  Cook for about 2-3 minutes on one side then turn and cook for 2 to 3 minutes on the other side until just cooked through.

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